- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh rosemary leaves
- 1 tablespoon finely chopped fresh thyme leaves
- 1 tablespoon minced shallot
- 1 tablespoon balsamic vinegar
- 1 tablespoon whole-grain mustard
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 lamb racks, each 1 to 1 1/2 pounds, frenched
- 1 cup sun-dried cranberries
- 1/2 cup cranberry juice
- 1/4 cup fresh orange juice
- 2 tablespoons granulated sugar
- 2 tablespoons cranberry jelly
- 1 1/2 teaspoons balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepepr
- 1/8 teaspoon ground cinnamon
- In a small bowl mix the paste ingredients. Spread the paste all over the lamb racks. Cover with plastic wrap and refrigerate for about 8 hours.
- Allow the racks to stand at room temperature for 15 to 30 minutes before grilling. Loosely cover the bones with aluminum foil to keep them from burning.
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- In a medium saucepan combine the chutney ingredients. Bring the mixture to a boil, reduce the heat and simmer, stirring occasionally, until the cranberries are plump and juicy and the chutney has thickened, 10 to 15 minutes. Remove from the heat and allow to cool to room temperature.
- Brush the cooking grates clean. Grill the racks over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 15 to 20 minutes for medium rare, turning once or twice (if flare-ups occur, move the racks temporarily over indirect heat). Remove from the grill when the internal temperature reaches 125°F. Let rest for about 5 minutes before cutting into chops (the internal temperature will rise about 5 degrees during resting). Serve the chops warm with the chutney.